Recipe Marketing

Thursday, November 27, 2014

HAPPY THANKSGIVING

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Cheese Pizza Rolls And Sausage Rolls

Wednesday, November 19, 2014

November 2014 Monthly Newsletter

RECIPE MARKETING

NOVEMBER 2014 MONTHLY NEWSLETTER

Recipes To These Photos Noted Herewith
Are Included In November 2014 Newsletter

Loaf Pound Cake

Carrot Juice

Chocolate Peanut Barks

Cinnamon Currant Coffee Rolls

Golden Chiffon Cake

Orange Juice

Please click herewith for copy of newsletter:-

Newsletter November 2014

Recipe Marketing

http://marketingsites-sp.net/Recipes/Listings/NewsletterJune2014.html

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Invite And Newsletter

Recipe Directory And Newsletter

http://marketingsites-sp.net/Recipes/Listings/CoverletterJune2014.html

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZZ1lLLW5vVmtkbWM/view?usp=sharing

Tuesday, November 18, 2014

Loaf Pound Cake

LOAF POUND CAKE

Loaf Pound Cake

Ingredients

¾ cup butter or margarine

½ teaspoon grated lemon peel

¾ cup sugar

1 teaspoon vanilla

3 eggs

1¼ cups sifted all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

Method

1. Cream butter and peel ; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.

2. Add vanilla, then eggs, one at a time, beating well after each.

3. Sift together dry ingredients; stir in.

4. Grease bottom only of 9 x 5 x 3 – inch pan; turn in batter.

5. Bake at 350° for 50 minutes or till done. Cool in pan.

6. Sift confectioners’ sugar lightly on top.

Loaf Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Yellow Cakes”, page 68 of the Third Printing, 1970.

This document in its entirety is located here, with more photos:-

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZNk4yRUpUSXdMWk0/view?usp=sharing

Monday, November 17, 2014

Golden Chiffon Cake

GOLDEN CHIFFON CAKE

Golden Chiffon Cake

Ingredients

2¼ cups sifted cake flour

1½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

* * *

½ cup salad oil

5 egg yolks

¾ cup water

1 teaspoon vanilla

2 teaspoons grated lemon peel

½ teaspoon cream of tartar

1 cup (8) egg whites

Method

1. Sift together first 4 ingredients into bowl; make well in center.

2. Add in order next 5 ingredients.

3. Beat till satin smooth.

4. Add cream of tartar to egg whites; beat till very stiff peak’s form.

5. Pour batter in thin fold in gently.

6. Bake in ungreased 10-inch tube pan in a slow oven (325°) for 1 hour and 10 minutes. Invert pan; cool.

7. Frost with Seven-minute Frosting (see page 84) tinted with a few drops yellow food coloring.

8. Sprinkle with yellow tinted coconut.

Golden Chiffon Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Angel, Sponge Cakes”, page 79 of the Third Printing, 1970.

This document in its entirety is located here, with more photos:-

Cake was made for Dwayne Jr.'s 20th Birthday. Happy Birthday DJ.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZRkdsSW4tX2ZsUk0/view?usp=sharing

Orange Juice

orange JUICE

Oranges

Water

Nutri-Bullet

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZT1B4ZkJkOUpuWjQ/view?usp=sharing

Carrot Juice

CARROT JUICE

Carrots

Water

Nutri-Bullet

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Prepare for Thanksgiving with our selection of foods for appetizers, potatoes & gravy, sides, and desserts.

Tuesday, November 11, 2014

Thanksgiving Dinner And Desserts

Thanksgiving Dinner & Desserts

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing